The Healthy Bite – Scallops in Saffron-Tarragon Broth Recipe

The Healthy Bite

Quick Info:

Servings
Quick MealQuick Meal
Contains ShellfishContains Shellfish
Nutritional Info (Per serving):

Calories: 202, Saturated Fat: 1g, Sodium: 481mg, Dietary Fiber: 2g, Total Fat: 4g, Carbs: 18g, Cholesterol: 39mg, Protein: 22g

Carb Choices: 1

Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Ingredients

  • 1 pounds sea scallops, large, patted dry
  • 1/4 teaspoon salt
  • 2 teaspoon oil, olive, extra virgin
  • 1/2 cup(s) onion(s), thinly sliced
  • 2 stalk(s) celery, thinly sliced
  • 2 clove(s) garlic, thinly sliced
  • 1/4 cup(s) wine, white
  • 8 ounce(s) potato(es), red, baby red potatoes, cut into 1/4 inch-thick rounds
  • 1 cup(s) broth, reduced-sodium chicken
  • 1 cup(s) tomato(es), grape, halved
  • 5 ounce(s) juice, tomato, (scant 3/4 cup)
  • 1/4 teaspoon saffron, strands
  • 2 teaspoon tarragon, fresh, chopped

Preparation

1. Pat scallops dry and sprinkle both sides with salt. Heat oil in a large nonstick skillet over medium-high heat.
2. Add the scallops and cook until light brown, 1 to 2 minutes per side. Transfer to a plate.
3. Add onion, celery and garlic to the pan and cook, stirring, until just beginning to soften, about 2 minutes. Add wine and simmer for 1 minute. Stir in potatoes, broth, tomatoes, tomato juice and saffron and bring to a boil.
4. Reduce to a simmer, cover and cook until the potatoes are tender and the tomatoes are beginning to break down, 12 to 14 minutes.
5. Return the scallops and any accumulated juices to the pan along with tarragon. Cover and cook until the scallops are just cooked through, 2 to 4 minutes.
Recipe Source: Eating Well